- 4 canned pear halves
- Caramel ice cream topping
- Chocolate syrup
- 1/4 cup chopped pecans
- Whipped cream in a can
- 4 maraschino cherries
- Place each pear half in a serving dish. Drizzle with caramel topping and chocolate syrup. Sprinkle with nuts. Garnish with whipped cream and a cherry. Yield: 4 servings.
Originally published as Pear Sundaes in Quick Cooking September/October 2004, p41
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